Evaluation of spices extracts for antifungal properties | Abstract
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Evaluation of spices extracts for antifungal properties

Author(s): Adesegun Esther Aderonke, Adebayo Oyeboade Sikeola, Fajinmi, Omolara

Pepper cultivation is severely affected by anthracnose caused by Colletotrichum capsici. Conventional control of the diseases has been by the use of synthetic chemicals which are not readily available to farmers, expensive and environmentally hazardous. However, hazards associated with the use of chemicals have necessitated the search for alternatives particularly in botanicals. Two solvents (ethanol and Omi-ogi (supernatant solution of fermented maize slurry) were used to extract the active ingredients from dried parts of 5 spices (Ocimum gratissimum, Cymbopogon citratus, Allium sativum, Xylopia aethiopica, Aframomum melegueta) at 2.5, 5, 7.5 and 10% concentrations respectively. Generally, mycelia growth decreased with increase in each of the spices concentration. Also all the tested spices extract reduced significantly the mycelial growth of C. capsici. The most potent spice extract was O. gratissimum recording a growth of 0.9 mm compared to 4.4 mm at 10%. The same trend was recorded with supernatant of fermented maize extract where extract of O. gratissimum recorded significantly the least mycelial growth. Generally better antifungal activities were recorded with ethanol extracts compared to extracts from supernatant of fermented maize slurry.